1.Combine rhubarb and water in medium saucepan. Bring to the boil. Reduce heat and simmer, covered, about 10 minutes or until mixture is pulpy. Pour mixture through muslin-lined sieve into medium bowl. Stand 20 minutes, then squeeze muslin to extract more juice.
2.Meanwhile, place pomegranate in muslin-lined sieve over small bowl. Squeeze muslin to extract as much juice as possible (you will need 1 cup juice). Save seeds for another use.
3.Combine fruit juices, sugar and citric acid in medium saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
4.Pour hot syrup into hot sterilised bottles; seal immediately. Label and date bottles when cold.
You will need about 1 bunch of rhubarb (use only the reddest stems) and 3 large pomegranates for this recipe.Note